Fettuccine with saffron, zucchini, goat's cheese, tomatoes & basil
Ray McVinnie provides inspiration for simple seasonal mealsby Ray McVinnie | Cuisine issue #157 | Monday, 25 February, 2013
2 cloves garlic, finely chopped
1 large onion, finely chopped
6 zucchini, sliced 1cm thick
400g dried fettuccine
large pinch of saffron threads, soaked in 1⁄4 cup hot water for 15 minutes
4 tomatoes, cored and diced 2cm
200g goat’s feta, crumbled
handful basil leaves
freshly grated parmesan to serve
Heat the oil in a frying pan over moderate heat. Add the garlic, onion and zucchini and fry gently for 10 minutes or until the onion is soft.
Meanwhile, add the fettuccine to a large saucepan of boiling well-salted water and cook until al dente. Drain and transfer to a warmed serving bowl.
Add the saffron and soaking water, the tomatoes and cream to the pan with the zucchini. Mix well then bring
to the boil. Taste and season with salt and freshly ground black pepper.
Stir the cream mixture, feta and basil into the hot fettuccine then serve sprinkled with parmesan.
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